How to Make Zesty Feta Pierogies
Honestly, if I had to pick a favorite baking project that combines comfort, nostalgia, and that wonderful smell of cinnamon filling the kitchen, this zucchini coffee cake with a cinnamon crumble would top the list. My grandma used to make a version of this for Sunday brunch, and I swear, the scent alone brings back childhood mornings tinged with giggles and sunny sunshine streaming through the kitchen window. I always do this when I want something sweet but not overly indulgent — it’s like eating a slice of cozy, homey happiness. Plus, it’s incredibly forgiving, which makes it perfect for those of us who sometimes forget an ingredient or two. This one’s a lifesaver on busy nights when I want something quick that tastes like I fussed over it all day. I’ve made this with zucchinis from my garden, and I’ve also used store-bought ones—either way, it’s always a hit. Trust me, this disappeared in minutes at my house, and I bet it will at yours too! Whether for breakfast, brunch, or a sneaky late-night treat, this cake really hits the spot.
What is Zucchini Coffee Cake?
Think of it as a cozy, moist cake that sneaks in some healthy goodness—thanks to zucchini! It’s essentially a loaf-style cake, soft and tender with a mildly sweet flavor. The name might throw you off at first because of “coffee cake,” but don’t worry—this isn’t just for mornings with a hot cup of joe. It’s more like a versatile dessert or snack that can be enjoyed any time of day. The zucchini keeps it incredibly moist, almost like a bread but with a delicate crumb. The topping? Ah, the cinnamon crumble—that crunchy, spiced topping that makes every bite irresistible. It’s like a hug in cake form, with the texture and flavor that can satisfy a sweet tooth without feeling heavy. Plus, the combination of cozy cinnamon and fresh zucchini just works—it’s a balance of freshness and warmth that feels like family.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how forgiving and simple it is—seriously, I’ve made this so many times that I’ve lost count, and it never lets me down. The flavor? Oh, it’s just unbeatable. The cinnamon crumble on top adds a satisfying crunch that contrasts beautifully with the tender crumb. And the best part? It’s sneaky healthy—if you wanna think of it that way—because of the zucchini. It’s budget-friendly, too, mostly just pantry staples that I always keep stocked. This cake is incredibly versatile, too. My kids ask for this all the time, whether it’s for breakfast or an after-school snack, and it’s equally delightful warmed up with a dollop of whipped cream or a drizzle of honey. What I really love is how adaptable it is—you can swap out the sugar for maple syrup or honey, or add a handful of walnuts for extra crunch. Honestly, it’s become a real “go-to” whenever I want a comforting, delicious treat that doesn’t require fancy ingredients or complicated steps.
How do I make Zucchini Coffee Cake?
Quick Overview
This cake comes together with a simple batter mix, infused with shredded zucchini, then topped with a cinnamon-sugar crumble before baking. The trick is to grate the zucchini well and squeeze out excess moisture so the cake stays moist but not watery. The batter is quick to throw together—just whisk the wet ingredients, mix the dry, combine, layer with the filling, and swirl with the crumble topping. It’s the kind of recipe I can whip up on a weekday without needing to plan ahead. Once in the oven, your whole house will smell like cinnamon and sweet batter—all that’s left is to wait patiently until it’s golden and a toothpick comes out clean.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I like unbleached for a richer flavor)
– 1 cup granulated sugar (or coconut sugar for a caramel note)
– 1/2 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1 cup vegetable or neutral-tasting oil (I tested it with almond oil and loved the subtle nutty flavor)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups shredded zucchini (squeeze out excess moisture)
For the Filling:
– 1/2 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/4 cup chopped nuts (walnuts or pecans—optional but recommended)
For the Crumble:
– 1/2 cup all-purpose flour
– 1/3 cup packed brown sugar
– 1/4 cup cold unsalted butter (cut into cubes)
– 1 teaspoon ground cinnamon
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch square or round cake pan and line it with parchment paper if you like. I always do this because it makes removing the cake so much easier, especially when it’s still warm. Make sure your zucchini is grated and ready to go—work quickly so it doesn’t sit out too long, especially if it’s hot outside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt. I always sift these together if I have a sifter because it keeps everything evenly distributed and avoids clumps. This foundation ensures a fluffy, tender crumb.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with the oil, vanilla, and a pinch of salt. I like to do this with a whisk until the mixture is smooth and a little frothy. If your eggs are cold, it’s fine—just give the mixture a few extra seconds. Stir in the shredded zucchini—make sure to squeeze out the excess moisture so the batter isn’t too wet. I tested this with freshly grated zucchini straight from my garden, and honestly, squeezing out the water makes all the difference.
Step 4: Combine
Add the wet ingredients to the dry mixture. Use a spatula or wooden spoon to fold everything together — don’t overmix, or the cake might become dense. Mix just until the flour disappears, then set aside for a couple of minutes to let the batter rest while you prepare the filling and crumble.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and nuts (if using) in a small bowl. This will add a lovely caramel-spiced crunch inside the cake. I like to sprinkle it right on the batter before layering the crumble, so you get pockets of sweet goodness in every bite.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Sprinkle the filling evenly over this layer, then pour the remaining batter on top. Use a skewer or knife to gently swirl the filling and batter, creating a marbled effect that’s as pretty as it is tasty. This swirling step wasn’t in my first attempt—I missed it, and honestly, it’s what makes this cake look really special.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it after 35 minutes—ovens vary, and I’ve had this bake quicker or longer depending on altitude or pan type. If it’s browning too fast, just tent it lightly with foil and keep going.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes before transferring to a wire rack. I know—it’s tempting to dig in right away, but a little patience pays off. Once cooled, you can add a simple glaze—powdered sugar mixed with a splash of milk or lemon juice—for a glossy finish. Sometimes I skip the glaze and dust it lightly with powdered sugar instead; it’s just as pretty and less sweet.
Step 9: Slice & Serve
Slice with a sharp knife, wiping it clean between cuts. This cake is best enjoyed slightly warm or at room temperature. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side—think of it as a cozy dessert or an indulgent breakfast. It makes a lovely presentation on a brunch table or even packed into lunchboxes. My kids usually sneak a second slice — it really hits the spot!
What to Serve It With
This cake is so versatile; it practically calls for anything that’s cozy or refreshing. For breakfast, I love it with a fresh brewed coffee or a glass of cold milk. My go-to brunch combo is a cup of hot tea and a few fresh strawberries on the side—brightens everything up. For dessert, I sometimes drizzle a little honey or caramel sauce over the top, or serve with a scoop of vanilla ice cream—trust me, it’s heavenly. If I’m craving a more casual snack, I’ll just warm a slice in the microwave for 15 seconds and nibble away, perfect with a cup of herbal tea or even a glass of cold milk. This cake really adapts to whatever mood I’m in, and I’ve honestly made it for everything—from lazy Sunday mornings to last-minute company—because I know it’ll impress everyone and vanish fast.
Top Tips for Perfecting Your Zucchini Coffee Cake
Years of baking have taught me a few tricks that make this recipe even better. First, make sure to squeeze out as much moisture as you can from the zucchini. I’ve tested this with fresh, summer zucchinis and always end up with a moist but not soggy cake. An easy tip is to grate the zucchini, pop it in a clean kitchen towel, and give it a good squeeze—this keeps things tidy and prevents excess water from diluting your batter.
When mixing, be gentle. Overmixing the batter can lead to a dense texture, which is no fun at all. Fold gently until just combined. For the swirl pattern, I like to drop spoonfuls of batter, then spread and swirl with a skewer or butter knife—this creates pretty marbling that looks as good as it tastes. Variations? I’ve added chopped apples or blueberries for a twist, and it works beautifully—just reduce the sugar slightly if you add sweet fruits.
About the crumble—don’t hesitate to refrigerate the butter before cutting it into the flour mixture; it’s easier to work with, and the crumble stays crisp longer. Baking at 350°F seems perfect—just keep an eye on it after 40 minutes. If you notice the top browning too quickly, tent with foil, and it’ll finish baking evenly. For the glaze, I’ve tried lemon juice, maple syrup, even a splash of bourbon—each adds a fun flavor dimension.
My biggest lesson? Patience. Let it cool properly before slicing. Cutting into a warm cake makes it fall apart. Once cooled, everything slices beautifully, and the textures are at their best. Remember, every oven is different—I’ve had a few that needed a few extra minutes, so trust your toothpick test above the clock.
Storing and Reheating Tips
This cake keeps well for a couple of days if stored properly. I usually keep slices in an airtight container or wrap them tightly with plastic wrap at room temperature—no more than two days, especially if the weather’s warm, to keep it fresh. For longer storage, I pop slices into the fridge; it’s still delicious cold or warmed up a bit in the microwave for 15 seconds. Freeze individual slices wrapped tightly with foil or plastic wrap—this way, you can grab a piece anytime without defrosting the whole cake. When reheating, skip the microwave if you want to keep the crumble crispy—reheat in the oven at 350°F for about 10 minutes. Just remember, if you’ve added glaze or toppings, wait until just before serving to add them to keep everything looking its best.
Honestly, this cake’s flavor and moistness stay pretty great even after a day or two—and that’s a real win in my book. Just a quick tip: if you refrigerate, bring it to room temperature or warm slightly before serving to get that fresh-baked feeling.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake with cinnamon crumble has become one of those recipes I turn to when I want something that feels like a warm hug—full of familiar flavors but with a little twist of freshness from the zucchini. It’s perfect for lazy weekend mornings, brunch gatherings, or even as a last-minute dessert that will wow your guests. Most importantly, it’s a piece of my family’s kitchen memories, and I’m so excited to share it with you. Once you try this, I bet it’ll become a staple in your baking repertoire too. I’d love to hear how yours turns out—leave a comment, share your tweaks, and happy baking, my friend! Remember, the magic is in those honest, loving touches you bring to your kitchen—because at the end of the day, that’s what “human” really means here: pouring a little bit of your heart into every slice.
Easy Pierogi Recipe
Ingredients
Method
- Combine the feta cheese, hot sauce, and one egg in a medium-sized bowl and whisk until thoroughly combined; set aside.
- Combine the flour and sour cream in your mixer's bowl; mix with the dough hook until you have a soft ball of dough. If too wet, add a tablespoon of flour, if too dry, add more sour cream, one tablespoon at a time.
- Lightly flour your working station and turn out the dough.
- Roll out the dough to a 0.25-inch thickness. Use several passes to roll it to the desired thickness. Don't try to flatten it with just one pass.
- Using a 3-inch round cookie cutter, cut dough into 20 rounds, rerolling the scraps as needed.
- Place filling into the center of each round and fold in half, closing the edges with the tines of the fork. Be sure all edges are sealed.
- In a large skillet or saucepan, heat the oil to 350°F.
- Place 2 to 3 pierogies in the hot oil and cook for 2 minutes, or until the pierogies float to the top and the edges start to brown; flip and cook for another minute or two, or until completely browned.
- Remove and drain on paper towels.
- Serve the pierogi plain or with sour cream, caramelized onions, or salsa.
